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1
Mix the sugar, lemon zest, two of the eggs, and the oil in the bowl of an electric mixer.
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2
Lower the speed, and carefully add 1 cup of the flour, the baking powder, and the salt.
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3
Slowly add the remaining 1 1/3 cups of flour, until the dough comes together.
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4
Turn it out onto a floured surface, and mold the dough into a ball, adding enough extra flour so that it will not stick to your hands but retains the imprint of your finger.
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5
Knead until the dough is supple and smooth.
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6
If it continues to stick to your hands or the surface, add more flour.
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7
Preheat the oven to 375 degrees.
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8
Sprinkle an ungreased cookie sheet with flour, and lightly flour the work surface.
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9
Take a piece of dough about the size of a golf ball, and roll it into a long snake that is 1/4 inch in diameter.
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10
Cut the long roll into 4-inch pieces.
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11
Bring the two ends of each piece together to form a doughnut, and gently pinch them together.
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12
Put on the baking sheet.
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13
Repeat with the remaining dough.
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14
Beat the remaining egg, and brush the rosquettes with it.
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15
Put the rosquettes close together on the floured cookie sheet.
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16
Bake them for 10 to 12 minutes, or until golden.
